Marina is a blonde sour ale aged in wine barrels with over one pound per gallon of peaches and apricots. The result is a delicate, hazy-gold ale with deep stone fruit character.

On brewday, we added raw, Texas wildflower honey from Good Flow Honey Co. in Austin, Texas late in the boil. After the first several weeks of fermentation, we added more honey to the beer. Finally, the beer was 100% naturally refermented in bottles, kegs, and casks using more of the raw, Texas wildflower honey. In addition to the honey, Bière de Miel was brewed with Hill Country well water, malted barley, malted wheat, and hops. It is 5.8% alcohol by volume, 3.2 pH, has a finishing gravity of 1.003, and is suitable for vegetarians but not vegans.

Foeder Aged American Dark Sour Ale

No. 43. To our friends Lance and Laurence, we're "lucky" to know you - even luckier to know your reposado and añejo barrels! ¡Buena Suerte!

Freshly emptied bourbon barrels and an audacious amount of coconut complement the chocolatey nature of this decadent porter.

The base beer is the recipe of 2014 Stone Homebrew Competition winner Chris Banker, an intensely flavorful milk stout brewed withcocoa, coffee and spices to mimic the flavors of Mexican hot chocolate. At first we were super bummed when a bunch of barrels of barrel-aged Xocoveza inexplicably soured. Then we tasted it. Turns out that the souring microflora transported our bourbon barrel-aged mocha stout to crazy new depths. The sourness marries magnificently with the toffee-like richness and oak vanillin character from the barrels and the chocolate, coffee and spice flavors of the base beer. We invite you to explore the irrationally delicious result of a barrel-aged beer gone loco.

Rustic notes of pear and apricot blend into this bright oak-aged Saison.

Barrel Aged Barley Wine with nice presentation.

Farmhouse ale aged in wine barrels with native yeast from our farm

A MYSTA fermentation and barrel blended sour and foraged herbal beer , steeped with fresh picked juniper, wild greens , nettle , thistle thyme, and bogmyrtle, and pine needle.

Burgundy sour ale aged in oak barrels.

Set forth to become the conqueror of extremely special and rare Spanish brandy barrels that were captured by our crew, El Frogquistador was conceived. It had to be prepared for the battle, yet lively and agile enough to conquer all of this delicious, complex, and memorable goodness.

This sunset orange and pink hued beer is a delightful balance of ripe stone fruit and woody funk. Bright but not overpowering acidity and lively carbonation help this pretty sour jump out of a fluted glass. Our brewing team and friends hand picked these rare Dapple Fire Pluots at a local organic farm, selecting only the most ripe and flavorful for this unique creation.

Our sour blonde ale aged in oak barrels with ripe peaches.

Rye Tripple-Ale aged for 17 months in California Chardonnay barrels. The Baudelaire Bière Series is based on the poetic works of Charles Baudelaire. A Belgian inspired stout that is as dark as a moonless midnight, brimming of roasted malts and bitter hops. It will keep you good company in all places, be thay light or dark.

Foudre Aged Farmhouse Ale

Barrel aged blond and wheat ale with cantaloupe and Summer Kiss melon.

Sans Pagaie is our take on the Belgian-style kriek, which is a traditional, sour blonde ale aged in oak barrels with cherries. The word "kriek" actually translates to "cherry" in the Flemish language. Sans Pagaie, our clever moniker for this beer, translates from French to "without a paddle" (see what we did there? Kriek..."without a paddle"... hello, anyone out there?). The base beer has a subtle funk, which melds gently with the fruit giving this beer flavors reminiscent of coconut, vanilla yogurt and, of course, fresh cherries. A complex beer, perfect for a sunny day in the park with a slice of homemade cheesecake.

Farmhouse Ale Aged In Oak Barrels With Cherries

This Northwest sour ale is a blend of wheat and blond ales that were aged in oak barrels for up to 12 months with fresh blueberries. The 2015 growing season was one of the best on record; a warmer than usual spring and summer delivered beautifully ripened fruit with intense blueberry aromatics, combining clean fruit flavor with a mild oak presence and lively acidity.

This "old brown" is a brewer flagship, and a typical beer style for the region in which it is produced.
A blend of 'old' brown beer, already maturated for 6 months in oak barrels, and some 'young' brown beer. Each vessel is sampled separately and blended to taste, so as to obtain the perfect combination.
Each year, the taste slightly different though the main characteristics remain always the same: the aroma is dominated by green apple, red fruits and oak. The taste is refreshingly acidic and very thirst-quenching.

This is a special version of our barrel-aged Bigfoot
Barleywine with fresh ginger added into the barrels.
The resulting kick of ginger mellows Bigfoot’s
ferocious hop bite and adds a new level of brightness
and complexity. This beer features notes of burnt sugar,
orange zest, vanilla, and candied ginger.

For this release in the Wood Werks series, we brewed up a base saison that is meant to tend towards the spicier side of the style. The addition of spelt and rye further accentuate this earthy/spicy component. We then laid the beer down in a mix of merlot and cabernet sauvignon barrels for ten months, which will round out the overall character of the beer. The final product will be bready, earthy, and spicy with a luxurious mouthfeel with a hint of vinous character and a splash of color from the wine.

Bourbon Barrel Aged Seasonal

Sweet Wild of Mine boasts notes of raisin, cranberry, and caramel with subtle oak tannins rounded by soft acidity and a semi-sweet finish. This sour ale pays homage to red ales of West Flanders in the Flemish Region of Belgium. It’s so good you will want to toast twice. Sante‘!